Is one of the most favourite vegetables we have, and is generally served
plain; the large grass is preferred, although the smaller is, in my
opinion, the fullest flavour for a dish; you require a hundred large
ones or a hundred and a half of small, scrape and cut them of equal
lengths, (about eight inches,) and tie them in bundles of fifteen; about
twenty minutes before ready to serve have a gallon of water, in which
you have put two ounces of salt, boiling in a stewpan, put in your
grass, let boil quickly, and when tender take it up, dress in pyramid as
high as possible upon a piece of toasted bread, and serve melted butter
(No. 71) or sauce Hollandaise in a boat.